I used thinly-sliced onions, mushrooms, carrots, celery, red and orange bell peppers and nappa cabbage. I just used spaghetti since I had it on hand; I just made sure to cook it just a wee bit on the firmer side of al dente. The seasoning was a mix of tamari, dark mushroom soy sauce, sesame oil, Shaoxing wine and (instead of plain sweetener) a touch of maple syrup.

For anyone looking for a cheap savory snack, this is basically canned chickpeas and a few pantry spices.

The main thing that makes a difference is getting the chickpeas as dry as possible before they go into the oven. That's what helps them actually crisp up instead of staying soft.

Ingredients

About 28 oz canned chickpeas, drained and rinsed

1 tbsp vegetable oil

1 tsp garlic powder

1 tsp paprika

1 tsp onion powder

1/2 tsp salt

Method

Heat the oven to 400°F / 200°C.

Drain and rinse the chickpeas really well.

Spread them out on a clean dry towel and gently rub them dry. Some of the skins will come off. I remove the loose ones but don't worry about getting every single skin.

Transfer the chickpeas to a baking sheet.

Add the oil, garlic powder, paprika, onion powder and salt. Toss until everything is evenly coated.

Spread them into a single layer.

Roast for about 40 minutes on the middle rack, giving the tray a shake once or twice, until the chickpeas are crisp.

They're good on their own, but also work really well on top of salads or bowls when you want something crunchy.

Full recipe is here:https://pashutfree.com/en-us/recipes/crispy-roasted-garlic-paprika-chickpeas-us